- Yield: 4 Servings
- 17 oz (500 g) green beans
- 1 Tbs coconut, grated
- 8 Fl oz (250 ml) water
- salt to taste
- 1 Tbs oil
- ½ tsp black mustard seeds
- 1 tsp black gram dhal (skinned & split)
- 1 pinch asafetida
- 1 green chilli or red chilli
- ½ tsp ground black pepper
How to Make It
- Wash the black gram dhal in water, then cover with fresh water and leave to stand for 1 hour. Drain and set aside.
- Wash and chop the green beans into small pieces. Set aside.
- Slit the chilli lengthwise. Set aside.
- Prepare the tempering by heating the oil over low heat in a heavy-bottomed pot. Add the black mustard seeds, and when they start to splutter add the asafetida, then the black gram dhal and fry until it turns golden brown. Add the chilli or black pepper and fry for a few seconds.
- Add the green beans, coconut and salt and mix well. Fry for a few seconds, then add the water. Cover with the lid and cook for 10 minutes, until the green beans become soft.
- When it is ready, transfer to a serving bowl.
- Serve hot with rotis, chapattis or with rice.